Sweet Potato Nachodoms

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Sweet Potato Nachodoms

Nachos on a whole new level with this dhal and poppadom curry nachos with tomato sambal, beetroot pickle and feta cheese.

Ingredients to serve 2

  • 300g x Sweet Potato Chunks
  • 90ml x DD Aromatic Base
  • 5g x DD Spice Mix - dhal
  • 80g x Brown Lentils
  • 10g x Coriander - roughly chopped stems and all
  • 2 x Plum Tomatoes - diced
  • 2.5g x Mint - leaves pulled from stem
  • 100g x Feta - gently crumbled
  • ½ x Cucumber - grated
  • 100ml x Plain Yoghurt
  • ½ x Beetroot - grated
  • 6 x Poppadoms
  • 60ml x DD Quick Pickle Liquor
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Sweet Potato Chunks
  • 180ml x DD Aromatic Base
  • 10g x DD Spice Mix - dhal
  • 160g x Brown Lentils
  • 20g x Coriander - roughly chopped stems and all
  • 4 x Plum Tomatoes - diced
  • 5g x Mint - leaves pulled from stem
  • 200g x Feta - gently crumbled
  • 1 x Cucumber - grated
  • 200ml x Plain Yoghurt
  • 1 x Beetroot - grated
  • 12 x Poppadoms
  • 120ml x DD Quick Pickle Liquor
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Mix your grated cucumber along with your plain yoghurt, olive oil, salt and pepper to taste. Mix your grated beetroot along with your DailyDish Quick Pickle Liquor, drizzle with olive oil and season lightly with salt and pepper.

Washing Instruction

Wash your hands, plum tomatoes, cucumber and beetroot well. Rinse your coriander and mint thoroughly and drain on paper towel.

Gino's Tip

Place your poppadoms (3-4 at a time) on a plate and then into the microwave for 1-2 minutes until crispy and cooked through

Step 1 - Roast Sweet Potato and Lentil Dhal

Toss your sweet potato chunks in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and place in the oven for 15-20 minutes until golden brown and tender - reserve to serve. Heat a medium saucepan over med-high heat, once your pan is warm, add a drizzling of olive oil the fry your DailyDish Aromatic Base off for 2-3 minutes, add your DailyDish Spice Mix and stir and cook for one minute, before adding your lentils. Now add a cup of water and bring your liquid to the boil, reducing the temperature so that it's simmering, add your chopped coriander and stir and cook until your lentils are done and your sauce has formed. This will take about 20-25 minutes - please note that you have to replenish your water, by adding a cup at a time as the lentils absorb the water. Stirring is critical to stop any singeing.

Step 2 - Feta Sambal and Poppadoms

Mix your diced tomatoes, crumbled feta and mint leaves together, reserve to serve. Before serving drizzle with olive oil, and season lightly. Cook your poppadoms as per Gino's Tip.


Crush your poppadoms into largish chunks, top with your roasted sweet potato, lentil dhal, feta sambal and serve with your beetroot pickle and cucumber riata.